Rong Cheng Bak Kut Teh

Established in 1976, Rong Cheng Bak Kut Teh has catered to the soupy, meaty cravings of Singaporeans, providing bak kut teh with a clear broth soup base to diners. The restaurant specialises in a teochew style soup served together with pork boiled within the soup, with prime ribs being the crowd favourite portion of the meat. Rong Cheng has outlets along Sin Ming Road and in Midview City, serving peckish patrons piping-hot bowls of bak kut teh, as well as other dishes including sesame braised chicken, seafood mushroom hotpot, sweet and sour prawns, and more.

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